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Spicy Mango Chicken Wings

Sticky, sweet-and-spicy baked chicken wings tossed in a bright mango-jalapeño chutney.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 lb chicken wings trimmed
  • 1/4 tsp salt
  • 1 tsp black pepper
  • 1 tbsp olive oil for coating wings
  • 1/3 cup mango chutney store-bought or recipe below
  • 1 jalapeño seeded and finely minced (adjust to taste)
  • 1/2 lemon juiced
  • 1 tbsp honey
  • 2 tbsp soy sauce use low-sodium if preferred; add 1/4 tsp salt if low-sodium
  • 2 tbsp fresh cilantro minced
  • 2 tbsp fresh mint minced
  • 1 tbsp oil for cooking shallots and aromatics
  • 2 shallots or 1/2 red onion, finely minced
  • 1 jalapeño finely minced (more or less to taste) — for chutney
  • 1 garlic clove finely minced
  • 3 tsp fresh ginger grated
  • 1/4 tsp cumin
  • 1/4 tsp turmeric powder
  • 1 mango finely minced (about 1 cup)
  • 1 tbsp light brown sugar
  • 1 tbsp white vinegar
  • 1 tbsp water
  • 1/8 tsp salt
  • 2 tbsp fresh mint minced (extra)
  • 2 tbsp fresh cilantro minced (extra)

Instructions

  • Preheat the oven to 450°F (230°C). Line a baking sheet with foil or parchment.
  • Pat the trimmed wings dry, then season with 1/4 tsp salt and 1 tsp pepper and drizzle with 1 tbsp olive oil; toss to coat evenly.
  • Arrange the wings in a single layer on the prepared baking sheet. Bake for 15–20 minutes until cooked through.
  • While the wings bake, make the chutney-based sauce: in a medium pot, heat 1 tbsp oil over medium-high heat and cook the shallots (or minced red onion) until soft and translucent.
  • Add the minced jalapeño, garlic and grated ginger and cook briefly until fragrant, about 30 seconds.
  • Stir in 1/4 tsp cumin, 1/4 tsp turmeric and the minced mango; cook while stirring to slightly soften the fruit.
  • Add 1 tbsp light brown sugar, 1 tbsp white vinegar, 1 tbsp water and 1/8 tsp salt; bring to a boil, then simmer on low about 4 minutes until thickened and most liquid has evaporated. Remove from heat and let cool slightly.
  • In a large bowl, combine 1/3 cup mango chutney, the minced jalapeño, juice of 1/2 lemon, 1 tbsp honey, 2 tbsp soy sauce, and 2 tbsp each minced cilantro and mint. Stir in the cooked mango mixture.
  • When the wings are cooked through, transfer them to the bowl with the chutney sauce and toss to coat evenly.
  • Return the coated wings to the same baking sheet in a single layer, pour any excess sauce over them, and bake for another 12 minutes until the sauce is sticky and edges are caramelized.
  • Remove from oven and sprinkle with extra minced cilantro and mint. Serve with mango slices, onion slices, and lime wedges if desired.

Equipment

  • Baking Sheet
  • Aluminum foil or parchment
  • Large Mixing Bowl
  • Medium pot
  • Cutting board and knife
  • Measuring Spoons and Cups

Notes

  • Make the mango chutney ahead for deeper flavor.
  • Adjust jalapeño amounts to control heat.
  • Use low-sodium soy sauce and add salt as needed.
  • Finely mince mango for a smoother chutney texture.
  • Ensure wings are in a single layer for even roasting.